SAKE MARINATED SEA BASS w/COCONUT CURRY

By BobD

Ingredients

• 6 SERVINGS
• 1/4 cup sake
• 1/4 cup tamari or regular soy sauce
• 2 tablespoons yellow miso (fermented soy bean paste)
• 2 tablespoons rice vinegar
• 1 tablespoon chopped peeled fresh ginger
• 1 tablespoon brown sugar
• 6 6-ounce sea bass fillets
• 1 tablespoon vegetable oil
• Steamed white rice
• Coconut-Curry Sauce
• Chopped fresh cilantro

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Puree first 7 ingredients in blender.

Place fillets in single layer in glass baking dish. Pour marinade over. Cover; refrigerate 2 hours, turning fish occasionally.

Preheat oven to 400F.

Remove fillets from marinade; pat dry with paper towels.

Sprinkle both sides of fillets with salt and pepper.

Heat oil in large ovenproof nonstick skillet over medium-high heat.

Add fillets and sear until golden brown, about 2 minutes. Turn fillets over; transfer skillet to oven.

Bake fillets until just opaque in center, about 8 minutes.

Place some steamed rice in center of each of 6 plates. Top with fillets.

Spoon some Coconut-Curry Sauce around rice on each plate.

Garnish with chopped fresh cilantro and serve.

COCONUT CURRY SAUCE

1/2 cup mirin
1/4 cup chopped fresh lemongrass
1 tablespoon chopped peeled fresh ginger
1/4 cup dry white wine
2 cups whipping cream
3/4 cup canned unsweetened coconut milk
2 teaspoons Thai green or red curry paste

Place mirin, lemongrass and ginger in heavy medium saucepan.

Boil until reduced to 1/4 cup, about 6 minutes. Add wine and boil until reduced to 1/4 cup, about 6 minutes.

Add cream and coconut milk; bring to boil. Reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes.

Stir in curry paste. Season sauce to taste with salt and pepper.

(Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.)